Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian]
This Jerusalem Artichoke & Spinach Goat Cheese Bake makes a nice change from Gratin Dauphinois.
from 1 vote
Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Entertaining, Family Meals
oven proof dish
mandoline or a sharp knife
frozen chopped spinach
goat cheese log
fresh thyme leaves
knob of butter
salt & pepper
Put the spinach in a bowl. Pour over the boiling water and leave to soak for a few minutes. Drain in a colander squeezing out as much water as possible. Set aside.
Preheat the oven to 180°C/350°F/Gas 4.
Butter an oven proof dish. Wipe the dish with a semi-crushed garlic clove.
Heat the single cream in a saucepan. Add 1 crushed garlic clove, the goat cheese (rind removed) and thyme. Whisk until the cheese has melted. Season with salt & pepper. Remove from heat and set aside.
Spread the drained spinach at the bottom of the oven proof dish.
Peel the Jerusalem artichokes and cut in thin slices (around 0.4 mm / 2/5 inch). You might find it easier to do this with a mandoline.
Peel the potatoes and cut into thin slices (around 0.8 mm / 0.3 inch).
Spread the Jerusalem artichokes and potatoes on top of the spinach. Season lightly with salt & pepper.
Pour the cheese sauce on top to cover the vegetables evenly.
Cook for around 40mins until the vegetables are soft. You can check by inserting a knife in the bake.
goat cheese, Jerusalem Artichoke, Spinach
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